Cinnamon Quills from Sri Lanka, a Unique and Rare Type of Cinnamon
Cinnamon from Sri Lanka, often known as Ceylon cinnamon, is the only authentic cinnamon, according to science and history. Other cinnamons are technically cassia bark, despite being in the same genus. Cinnamon that is both cheaper and far more harsh and peppery. For the purposes of trade and purchasing, however, all species are referred to as "cinnamon." The delicate and cleaner cinnamon flavor of Ceylon Cinnamon is preferred by pastry chefs in Europe. Ceylon Cinnamon differs from Cassia Cinnamon in that it is stuffed like a cigar and its flesh is delicate and brittle, easily breaking by hand, whereas Cassia Cinnamon or Cassia bark is harder and woodier and does not break easily by hand. Cinnamon is extracted from the bark of several Cinnamomum species. Cinnamomum is grown as a tree in many parts of Asia, but especially in Indonesia, China, and Vietnam. Our cinnamon is imported from Sri Lanka; try it and you'll see the difference. We guarantee you'll never go back to the harsher, woodier Cassia variety. Cinnamon gets its spicy flavor, sweet perfume, and warm heat from an essential oil called cinnamaldehyde, which is utilized for a variety of therapeutic purposes, including anti-inflammatory effects and the capacity to reduce blood sugar levels. Bulk quantities are available. Ceylon Cinnamon is used in Chinese Five Spice Powder and Garam Masala, an Indian spice blend. Cinnamon is commonly used in meat, stews, and vegetables, but it's also delicious in drinks, cookies, cakes, puddings, and bread. Earth Kosher has certified both our Cinnamon Quill and Cinnamon Powder as kosher.
Cinnamon from Sri Lanka, often known as Ceylon cinnamon, is the only authentic cinnamon, according to science and history. Other cinnamons are technically cassia bark, despite being in the same genus. Cinnamon that is both cheaper and far more harsh and peppery. For the purposes of trade and purchasing, however, all species are referred to as "cinnamon." The delicate and cleaner cinnamon flavor of Ceylon Cinnamon is preferred by pastry chefs in Europe. Ceylon Cinnamon differs from Cassia Cinnamon in that it is stuffed like a cigar and its flesh is delicate and brittle, easily breaking by hand, whereas Cassia Cinnamon or Cassia bark is harder and woodier and does not break easily by hand. Cinnamon is extracted from the bark of several Cinnamomum species. Cinnamomum is grown as a tree in many parts of Asia, but especially in Indonesia, China, and Vietnam. Our cinnamon is imported from Sri Lanka; try it and you'll see the difference. We guarantee you'll never go back to the harsher, woodier Cassia variety. Cinnamon gets its spicy flavor, sweet perfume, and warm heat from an essential oil called cinnamaldehyde, which is utilized for a variety of therapeutic purposes, including anti-inflammatory effects and the capacity to reduce blood sugar levels. Bulk quantities are available. Ceylon Cinnamon is used in Chinese Five Spice Powder and Garam Masala, an Indian spice blend. Cinnamon is commonly used in meat, stews, and vegetables, but it's also delicious in drinks, cookies, cakes, puddings, and bread. Earth Kosher has certified both our Cinnamon Quill and Cinnamon Powder as kosher.
LK, Sabaragamuwa